Blueberry Cinnamon Roll Casserole (Print Version)
# Ingredients:
→ For the Casserole
01 -
2 packages refrigerated cinnamon rolls with icing
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1 cup fresh blueberries
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4 large eggs
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½ cup milk
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1 tbsp ground cinnamon
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1 tsp vanilla extract
# Instructions:
01 -
Turn your oven to 350 degrees and let it preheat.
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Open both packages of cinnamon rolls and set the icing containers aside. Using a sharp knife, carefully cut each cinnamon roll into quarters.
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Add the quartered cinnamon roll pieces to a greased baking dish. Spread them out so they're fairly even and level across the bottom.
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In a bowl, whisk together the eggs, milk, vanilla, and cinnamon until well combined. Pour this mixture evenly over the cinnamon roll pieces.
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Rinse and dry the blueberries, then sprinkle them evenly over the top of the cinnamon rolls and egg mixture.
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Bake uncovered for 40 to 45 minutes until the egg is set and the top is golden brown. The cinnamon rolls should be cooked through.
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While the casserole is baking, warm the icing in the microwave according to the package directions. Once the casserole comes out of the oven, drizzle the warm icing all over the top.
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Let the casserole cool for a few minutes before cutting into it. Serve warm and enjoy your easy breakfast treat.
# Notes:
01 -
This is perfect for lazy weekend mornings or brunch with guests.
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You can use any brand of refrigerated cinnamon rolls - they all work great.
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Fresh blueberries work best, but frozen will work too - just don't thaw them first.
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The egg mixture soaks into the cinnamon rolls and makes them soft and custardy.
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You can prep this the night before, cover it, and refrigerate. Just add 5-10 minutes to the bake time.
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Leftovers keep in the fridge for up to 3 days and reheat well in the microwave.